chutneys
Home made Chilli Garlic paste
Home made chilli garlic paste is prepared with only 2 ingredients i.e. red kashmiri chillies and garlic along with salt. I always keep this sauce handy at home because you need this sauce for many recipes like Chinese dishes, chicken 65 and many more.You can store this sauce in a freezer for a week or 2.
Preparation Time : 15 mins
Cooking time : None
Prepares : 1 cup
Ingredients:
10 Dry Red kashmiri Chilli
6-7 Garlic cloves peeled
1 tbsp salt
Direction || How to prepare home made chilli garlic paste
Soak red chillies for 3-4 hours in a bowl.
After 4 hours of soaking ,drain the water from it.
Keep the drained water aside.
Put the garlic and chillies in a blender and blend it to puree using the same drained water.
Blend it to a smooth or coarse mixture , add salt to it and blend it again.
Remove it out in a container and refrigerate it.
Use as and when required.
Coconut chutney
When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.
Ingredients
1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.
For tadka/seasoning
1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli
Direction || How to prepare Coconut chutney
Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.
Coriander garlic chutney
Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.
Watch step by step how to prepare this yummy flavorful chutney.
Preparation Time: 5 mins
Cooking Time: 0 mins
Makes 1 bowl
Ingredients
1 cup coriander (dhania)
4 to 5 fresh garlic
1 tbsp lemon juice
1 tbsp sugar
salt to taste
Directions || How to prepare garlic coriander chutney
Combine all the ingredients along with ½ cup of water and blend in a mixer to a smooth paste.
Transfer it into a bowl and refrigerate for at least 1 hour.
Serve it with pakoras, samosas, chaats, and any other snacks.
KomalFiesta 